RASPBERRY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
- Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
- NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
RASPBERRY TART WITH ALMOND PASTRY
This tasty tart is the perfect summer dessert for a crowd
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
- To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
RASPBERRY ALMOND LATTICE TART
Categories Berry Nut Dessert Bake Raspberry Almond Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make pastry dough:
- Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.
- Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter.
- Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.
- Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
- Make raspberry filling:
- Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely.
- Make almond mixture:
- Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps.
- Assemble and bake tart:
- Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.
- Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.
- Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.
FRESH RASPBERRY ALMOND TRAY TART
An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in almonds. Press dough in bottom and 1/2 inch up sides of pan.
- Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
- Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
- In small microwavable bowl, stir together jelly and honey. Microwave uncovered on High 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 8 g, TransFat 1 g
RASPBERRY AND ALMOND TART
Also called an Italian Crostata. A very tasty and elegant dessert (light & delicate) that is so SIMPLE to make! Prep time does not include one hour of refrigerating the dough. Directions are detailed but preparation is really very simple and fast.
Provided by GeeWhiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor.
- Add the butter and pulse until the mixture resembles a coarse meal.
- Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
- Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400°F
- Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
- Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
- Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
- Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
- Bake until the crust is golden, 35 to 40 minutes.
- Allow to cool.
- Sprinkle with the almonds and dust with the powdered sugar, if you wish.
- Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
- Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
- *There are several good almond paste recipes on Zaar.
Nutrition Facts : Calories 407.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 106.6, Carbohydrate 49.2, Fiber 1.8, Sugar 23.3, Protein 4.2
More about "raspberry almond paste tart recipes"
RASPBERRY ALMOND FRANGIPANE TART RECIPE ~ BARLEY & SAGE
From barleyandsage.com
Ratings 36Category DessertCuisine FrenchTotal Time 1 hr 50 mins
- Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 20-30 minutes, stirring frequently until thickened.
- Add the flour, almond flour, powdered sugar, butter, and salt to the food processor and pulse until a shaggy dough forms. Add in the egg yolk and almond extract and pulse until the dough comes together in large chunks.
- Add all of the filling ingredients to the food processor and pulse until the filling is smooth and creamy. (no need to clean the food processor after making the crust as the ingredients are so similar)
ALMOND RASPBERRY TARTLETS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.8/5 (4)Total Time 1 hrCategory DessertsCalories 267 per serving
RASPBERRY ALMOND TART WITH FRANGIPANE CREAM
From familystylefood.com
5/5 (15)Total Time 1 hr 50 minsCategory DessertPublished Jul 27, 2020
10 BEST ALMOND TARTS ALMOND PASTE RECIPES | YUMMLY
From yummly.com
MINI RASPBERRY ALMOND TARTS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
SICILIAN ALMOND TART - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
RASPBERRY ALMOND TARTS | BAKE OR BREAK
From bakeorbreak.com
RASPBERRY-ALMOND TART - WOMAN'S DAY
From womansday.com
EASY RASPBERRY ALMOND MINI TARTS - HOW DOES SHE
From howdoesshe.com
RASPBERRY ALMOND TART (GLUTEN-FREE OPTION) - TEXANERIN BAKING
From texanerin.com
RASPBERRY ALMOND PHYLLO TART | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
ITALIAN ALMOND TART | WILLIAMS SONOMA
From williams-sonoma.com
RASPBERRY-ALMOND TARTS | MIDWEST LIVING
From midwestliving.com
EASY ALMOND RASPBERRY TART - PASTRIES LIKE A PRO
From pastrieslikeapro.com
RASPBERRY ALMOND TART RECIPE - YOGITRITION
From yogitrition.com
RHUBARB & RASPBERRY ALMOND TART | PICK UP LIMES
From pickuplimes.com
CHOCOLATE, ALMOND, AND RASPBERRY TART RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love